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Tempting Apple Triffles




Source of Recipe


Diabetic Cooking Magazine
Exchanges
Serves: 2

1/2 c. skim milk
1-1/2 tsp. cornstarch
4-1/2 tsp. dark brown sugar
1 egg white
1/2 tsp. canola oil
1/2 tsp. vanilla extract
1/2 tsp. rum extract, ‘divided’
1/4 c. unsweetened apple cider, ‘divided'
2 T. raisins
1/2 tsp. cinnamon
1 c. chopped peeled Golden Delicious apple
1 c. 1/2-in angel food cake cubes, ‘divided’

To prepare custard:
Combine milk and cornstarch in a small heavy saucepan; stir until cornstarch is completely dissolved. Add brown sugar, egg white and oil; blend well. Slowly bring to a boil over medium-low heat until thickened, stirring constantly with whisk. Remove from heat; stir in vanilla and 1/4 tsp. rum extract. Set aside; cool completely.

Combine 2 T. cider, raisins and cinnamon in a medium saucepan; bring to a boil over medium-low heat. Add apple and cook until fork tender and all liquid has been absorbed, stirring frequently. Remove from heat; set aside to cool.

To assemble:
Place 1/4 c. cake cubes in bottom of 2 small trifle or dessert dishes. Combine remaining 2 T. cider and 1/4 tsp. rum extract in small bowl; mix well. Spoon 1-1/2 tsp. cider mixture over cake cubes in each dish. Top with 1/4 custard mixture and 1/4 c. cooked apple mixture. Repeat layers. Serve immediately. Garnish with fresh mint if desired.

One serving equals: 246 calories (6 % from fat)…2 gm fat (trace saturated)…6 gm protein…1 mg cholesterol…53 gm carbohydrate…117 mg sodium ++++ Exchanges: 1-1/2 fruit…2 starch.